VEGETABLES MEET FIRE in Steven Raichlen’s latest cookbook, How to Grill Vegetables. This book showcases how to bring live fire or smoke to every vegetable imaginable. These recipes are simply outstanding and shed light on how versatile the underrated world of vegetables can be.
Broccolini in the Style of Thai Satay is out-of-this-world good. The creamy curry spiced Thai peanut sauce, peanuts, and crispy shallots have the power to convert those who think they don’t like broccolini into fans. This recipe also works great with asparagus.
Brussels sprouts, bacon, dates, and honey-sage butter unite for some killer kebabs. Who would have thought threading these bold-flavored ingredients together would be SO good? It’s a perfect, unlikely combination that just works.
And with everyone’s garden yielding scads of zucchini, including the Zucchini “Burnt Ends” with herb butter and lemon was a no-brainer. Thin zucchini ribbons weave onto skewers, with a hefty dousing of herbed butter, and are grilled to perfection — this recipe transforms the somewhat boring veggie into a hard-to-resist side dish.
